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Heat butter in a non-stick pan over medium heat. Add shallot and garlic, simmer until softened, about 1-2 minutes.
Add mushrooms, cook for an additional 1-2 minutes.
Stir in Arborio rice for 1 minute, then add white wine and simmer for another minute.
Gradually add warm chicken broth, ½ cup at a time, allowing the rice to absorb most of the broth before adding more. Continue until the risotto is soft and creamy, about 30-40 minutes.
Season with salt and pepper, stir in Parmesan cheese and fresh parsley.
Rinse scallops, remove the side muscle, and pat dry. Season with salt and pepper.
Heat oil in a 12-inch skillet over high heat. Sear scallops for 2 minutes per side or until golden brown.
Remove scallops, add butter, garlic, lemon juice, and parsley to the skillet for the sauce.
Return scallops to the skillet, spoon the sauce over them, and cook for an additional 30-90 seconds.